Everytime I make this little concoction I am surprised how good it is. It is not something I made up, but I haven’t had it better any where else.
2 tomatoes or a bunch of cherry tomatoes
pinch of kosher salt
5 leaves of fresh basil
1 or 2 tablespoons of olive oil
1 or 2 teaspoons of red wine vinegar
In a bowl, put a table spoon of olive oil. Mince up two cloves of garlic and stir them into the oil. Add a teaspoon of red wine vinegar and whisk. Then chop up two cups of tomatoes and mix into the oil and vinegar. Add a pinch of kosher salt and some cracked pepper. Then comes the key: fresh basil.
We have a basil plant that we keep in the kitchen. It gets a lot of sun and we water it almost every day. It is thriving. The key is to not use too much of it at a time. Pluck only a few of the biggest leaves at a time. Mix it all up and put it in the fridge. Resist eating too much at a time. It is better the next day. Eat with crackers, bagel chips, toast, or some crusted italian bread.
3 responses to “Saturday Snack: Bruschetta”
There is a definite basil pattern in your last two posts. http://www.youtube.com/watch?v=H17edn_RZoY or http://www.GoDandDoG.org.
You will love it. great bruschetta recipe , thanks.
Actually, our dog Basil is named after one of our favorite young adult fiction books: “From the Mixed Up Files of Mrs. Basil E. Frankwiler.” Her name is Mrs. Basil E. Frankwiler, Basil for short.
My daughter thinks its funny when we talk about putting basil in the spaghetti sauce.
My wife comes from an Italian family, if they said they were putting the dog in the sauce, I would believe it!